| 采用传统工艺酿制4种卤性酱菜的生产技术 |
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| 引用本文： | 路永芳. 采用传统工艺酿制4种卤性酱菜的生产技术[J]. 中国酿造, 2003, 0(6): 37-38 |
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| 作者姓名： | 路永芳 |
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| 作者单位： | 江苏丰县塔南小区7-102号,江苏,221700 |
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| 摘 要： | 该文主要叙述了4种卤性酱菜的生产方法，包括原料选择、原料配比、工艺流程、操作要点和质量标准。论述详细清楚、可操作性强，为生产此类产品提供了参考。
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| 关 键 词： | 酱八宝菜 酱莴笋菜 酱油疙瘩 酱油胡萝卜条 |
| 文章编号： | 0254-5071(2003)06-0037-02 |
| 修稿时间： | 2003-05-27 |
Processing Technology of Four Halogenated Pickles with Traditional Techniques |
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| LU Yong-fang. Processing Technology of Four Halogenated Pickles with Traditional Techniques[J]. China Brewing, 2003, 0(6): 37-38 |
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| Authors: | LU Yong-fang |
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| Abstract: | Processing methods of four halogenated pickles are introduced in this article, which includes principle of selecting materials, materials' proportion, production flow diagram, key points in operation, and quality criteria. The article has detailed discussion and strong operatibility and could provide a reference of productions. |
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| Keywords: | pickled Babao vegetables pickled lettuce soy sauce lump pickled carrot strip |
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